Swiss chard now ready

The farmers markets are bustling this time of the year with greens, greens, greens! And after nearly two inches of rain the other day and a good dose of sunshine, "Martha's Garden" veggies have started to explode into leaf. You can nearly see the plants growing or the flower blossoms opening to greet the day.

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Posted Jun. 18, 2014 at 2:00 AM

Posted Jun. 18, 2014 at 2:00 AM

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The farmers markets are bustling this time of the year with greens, greens, greens! And after nearly two inches of rain the other day and a good dose of sunshine, "Martha's Garden" veggies have started to explode into leaf. You can nearly see the plants growing or the flower blossoms opening to greet the day.

The root systems of the celery, kale, collards and lettuce are finally "taking root" and getting established, drinking up moisture and nutrients and allowing the upper structure to grow into an edible vegetable that is now quite identifiable. The young leaves are tender and nutritious, adding a nice color to any meal. Yes, any meal — even breakfast as some people may add chopped kale to their omelet, for example.

I am particularly fond of Swiss chard (Beta vulgaris, cicla group) since it is so pretty and sort of regal in its growth and upright stature in the garden. Swiss chard generally grows all season — as you cut stalks and other tiny stems grow into mature ones — so you have a continuous harvest. It is packed with vitamins C, A and K (K helps keep our bones strong in combination with calcium, boron, etc.) and has antioxidants to support our immune systems. It doesn't have a strong overwhelming taste and goes nicely in soups, frittatas, casseroles or as a single dish. It can be simmered, sautéd or braised. Here is a very easy recipe for preparing Swiss chard:

Start sautéing two cloves of garlic in three tablespoons extra virgin olive oil;

Wash a large bunch of Swiss chard in water

Chop the stems and add them to the sautéing garlic; let them get a bit tender and then add the chopped leafy part;

Cover with a lid; stir often. If sticking, add some more olive oil or a little water to gently steam the leaves and stems; some people like it crunchy, others like it well done and tender;

Add sea, pink or gray salt and pepper to taste; and

Serve piping hot as a side dish to your meal; it goes nicely with egg dishes, fish, chicken or any meat you may be serving

Enjoy the sunshine and warmer temperatures. Enjoy the abundance of vegetables that are being harvested. Soon there will be new potatoes, garlic scapes and beautiful lavender flowers.

I will "leaf " you with the following: With summery sunny days approaching, may your hearts be happy and filled with light and love! Oh yes, and don't forget to eat (or try) your greens.

Martha Fenn King of York is a gardener, certified health coach & I/DD nurse and supporter of diverse organic/biodynamic farms and gardens. Readers may reach her at marthasgarden207@gmail.com.